酿酒酵母醇酰基转移酶的研究进展

酵母发酵产生酯类化合物是白酒发酵过程中的重要产香成分之一。在白酒多年的发展过程中，其香味物质的成分一直不能为人们标准化，不能实现更好的机械化智能化的生产，因此研究酵母产酯途径已成为人们现在热议的话题。该文综述了酿酒酵母酰基酯合成途径中的关键酶的酶学性质、晶体结构与分子催化机制，并展望了其在提升白酒品质和推进白酒的标准化进程的潜力与价值。

Research progress on alcohol acyltransferase from Saccharomyces cerevisiae

Ester compounds produced by yeast fermentation are one of the important components in Baijiu (Chinese liquor) fermentation. During the development of Baijiu for many years, the components of the flavor substances were unable to be standardized, and the better mechanized and intelligent production could not be realized. Therefore, the study of ester production pathway by ester has become a hot topic. In the paper, the enzymatic properties, crystal structure and molecular catalytic mechanism of key enzymes in the acyl ester synthesis pathway in Saccharomyces cerevisiae were reviewed, and its potential and value in improving the quality of Baijiu and promoting the standardization process of Baijiu were prospected.